How to make sweet and sour shrimp balls:

1. 500 grams of live shrimps, remove the heads and devein the shrimps, put the delineated shrimps in the refrigerator for more than half an hour, take them out and peel them shell.

2. Cut the shrimp back into a butterfly shape.

3. Put it in a bowl and add a little salt to taste.

4. Pour mung bean starch into the bowl, add water, add a little corn oil and mix well to make more starch paste.

5. Pour the water starch into the shrimp meat and mix well.

6. Heat a wide pan with 70% to 80% oil. Fry the shrimps one by one until they turn red and turn into balls. Take them out.

7. Heat the oil pan again and fry all the shrimp balls until the surface is golden brown.

8. Put it into a bowl with cold oil, soak it for 10 seconds, take it out and set aside. This is the key to making the batter on the surface of the shrimp balls crispy.

9. 1/3 orange, cut into small pieces.

10. Heat the wok, pour in salad oil (the usual amount for cooking), add 50 grams of tomato paste, and fry until it turns red.

11. Add 20 grams of water, a spoonful of white vinegar, and a spoonful of sugar. The ratio of sugar to vinegar is 1:1, and fry until it becomes slightly thick.

12. Add orange cubes and stir-fry for 1 minute to allow the fruity flavor to blend into the tomato sauce.

13. Add the shrimp balls and stir-fry evenly.

14. Serve on a plate and garnish with crushed orange.